Best 3 Chocolate Covered Gingerbread Cake Recipes
Immerse yourself in the delectable realm of chocolate-covered gingerbread cake, a symphony of flavors that tantalizes the palate and captivates the senses. This article embarks on a culinary journey, guiding you through the intricacies of creating this delectable treat. Discover the perfect balance of rich chocolate and warm gingerbread, complemented by a moist and tender crumb. Whether you're a seasoned baker or a novice in the kitchen, let us unveil the secrets to crafting this irresistible masterpiece, transforming your kitchen into a haven of sweet indulgence.
Here are our top 3 tried and tested recipes!
CHOCOLATE-COVERED GINGERBREAD CAKE
Categories Cake Chocolate Ginger Dessert Bake Christmas Winter Molasses Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 9 to 12 servings
Number Of Ingredients 21
Steps:
- For cake:
- Preheat oven to 350°F. Butter 9-inch square metal baking pan. Line bottom with parchment paper. Butter parchment. Whisk first 6 ingredients in medium bowl to blend.
- Mix warm water and baking soda in small bowl until baking soda dissolves. Using electric mixer, beat sugar, butter, molasses, eggs, and fresh ginger in large bowl until well blended. Add dry ingredients in 3 additions, alternating with water mixture in 2 additions, beating until just combined. Pour batter into prepared pan.
- Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool on rack 20 minutes. Run knife around edge of cake to loosen. Invert cake onto rack; cool. Peel off parchment.
- For glaze:
- Bring first 3 ingredients to simmer in medium saucepan. Remove from heat. Add chocolate and vanilla; stir until smooth. Let stand until cool but still pourable, about 20 minutes.
- Place cake on rack set atop baking sheet. Reserve 1/2 cup glaze. Pour remaining glaze over cake, spreading with spatula to coat top and sides. Chill cake and reserved glaze until reserved glaze is just firm enough to pipe, about 1 hour.
- Transfer reserved glaze to pastry bag fitted with 1/4-inch plain tip. Pipe 5 diagonal lines atop cake, spacing evenly. Cluster crystallized ginger atop lines. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
CHOCOLATE-COVERED GINGERBREAD CAKE
So many German settlers carried their gingerbread treats to small towns around this country that the sweetly spiced cakes and cookies have become an all-American tradition. Coated with a chocolate ganache glaze, the homey cake of holidays past is transformed into a special-occasion dessert. This cake can be made vegan by using non-dairy margarine instead of butter and Rich's Whip instead of real whipping cream and ghiradelli semi-sweet chocolate chips with exceptional results. You can also add raspberries to the top. Recipe is from Bon Appetit, Dec. 2002.
Provided by NcMysteryShopper
Categories Dessert
Time 50m
Yield 9-12 serving(s)
Number Of Ingredients 19
Steps:
- For cake:
- Preheat oven to 350°F Butter 9-inch square metal baking pan. Line bottom with parchment paper. Butter parchment. Whisk first 6 ingredients in medium bowl to blend.
- Mix warm water and baking soda in small bowl until baking soda dissolves. Using electric mixer, beat sugar, butter, molasses, eggs, and fresh ginger in large bowl until well blended. Add dry ingredients in 3 additions, alternating with water mixture in 2 additions, beating until just combined. Pour batter into prepared pan.
- Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool on rack 20 minutes. Run knife around edge of cake to loosen. Invert cake onto rack; cool. Peel off parchment.
- For glaze:
- Bring first 3 ingredients to simmer in medium saucepan. Remove from heat. Add chocolate and vanilla; stir until smooth. Let stand until cool but still pourable, about 20 minutes.
- Place cake on rack set atop baking sheet. Reserve 1/2 cup glaze. Pour remaining glaze over cake, spreading with spatula to coat top and sides. Chill cake and reserved glaze until reserved glaze is just firm enough to pipe, about 1 hour.
- Transfer reserved glaze to pastry bag fitted with 1/4-inch plain tip. Pipe 5 diagonal lines atop cake, spacing evenly. Cluster crystallized ginger atop lines. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.).
CHOCOLATE COVERED GINGERBREAD CAKE
This recipes takes the homey gingerbread to a new level that will impress your family and friends. I especially like to serve it for the holidays. -Julie Ferron
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-15 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, combine the butter, brown sugar, molasses, eggs and gingerroot. Combine the flour, ground ginger, baking powder, cinnamon, baking soda, salt and cloves; add to the molasses mixture alternately with water, beating just until combined. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center of cake comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a medium saucepan, combine the cream, butter and corn syrup; bring to a simmer over medium heat. Remove from the heat. Stir in chocolate and vanilla until smooth. Let stand until cool but still pourable, about 20 minutes. , Place a baking sheet underneath the wire rack. Reserve 1/2 cup glaze. Pour remaining glaze over cake; spreading with spatula cover top and sides. Chill cake and reserved glaze until glaze is just firm enough to pipe, about 1 hour., Pipe reserved glaze in a decorative pattern over cake. Cover and refrigerate. Remove from refrigerator 30 minutes before serving. ,
Nutrition Facts :
Tips:
- Use a dark baking pan to help the cake bake evenly.
- Do not overmix the batter, as this can make the cake tough.
- Allow the cake to cool completely before frosting it.
- If you don't have a double boiler, you can melt the chocolate in the microwave in 30-second intervals, stirring in between.
- To make the chocolate coating smoother, add a tablespoon of corn syrup to the melted chocolate.
- If you want to decorate the cake with sprinkles, do so immediately after dipping it in chocolate, while the chocolate is still wet.
- Store the cake in an airtight container at room temperature for up to 3 days.
Conclusion:
Chocolate-covered gingerbread cake is a delicious and festive treat that is perfect for the holidays. With its moist and flavorful cake, rich chocolate coating, and decorative sprinkles, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this chocolate-covered gingerbread cake a try.
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